2. Add the chopped garlic and rosemary and sauté until fragrant, about 30 seconds. 3. Add the cannellini beans, the chopped ...

From Joe Yonan's cookbook, Mastering the Art of Plant-Based Cooking, comes this easy salad-supper with robust flavor.

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1. Remove side muscles from scallops if intact and lay scallops on a paper towel to dry, at least five minutes per side. 2. Heat a cast iron pan or heavy gauge sauté pan on high. Add olive oil and one ...

This is not a traditional thin Yankee beef stew. I like a rich gravy surrounding my slow-cooked tender meat, so my recipe is more like a cross between a classic French daube (with plenty of red wine) ...

In the midst of dense, heavy fog atop calm waters outside New Bedford Harbor about thirty years ago, Buddy Vanderhoop piloted a boat home bearing sacred cargo. Vanderhoop, a well-known charter ...

It’s never easy to choose the best of the best, and this year was no exception. After winnowing down more than 800 entries, the judges have spoken. Whether their lenses were pointed at ferries or ...